Cooking steps
Step111
Clean the strawberries.
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Go to di.
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Cut into small pieces. Don't be too small, it's more enjoyable to eat with a little graininess. If you don't like particles, you can cut them smaller.
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Add110g of white sugar.
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Gently mix well with a spatula.
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Cover with plastic wrap and refrigerate for more than 3 hours, but not more than 24 hours, which will affect the taste.
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Pour all the pickled strawberries and the separated water into the pot and turn on a small fire.
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Add rock sugar110g, and simmer on low heat until the rock sugar melts, and turn it frequently to avoid sticking to the pot.
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When the rock sugar melts, turn on medium heat, and then there will be floating foam. Pick it up with a shovel or spoon.
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Boil until it is thick and still flowing, pour in lemon juice and cook for about 2 minutes.
Last step
Bottles containing strawberry jam should be soaked and disinfected in advance. Pour the boiled strawberry jam into the bottle while it's hot, cover it and turn it upside down, cool it and store it in the refrigerator.